Monday, August 18, 2008

Corn sweet corn

The hub and I finally froze our sweet corn for the winter. I had all these great intentions of taking pictures and showing you the process step-by-step, but I totally pulled the pregnancy card yesterday and spent most of the afternoon lying down on the couch because this little heathen inside of me decided it wanted to test the elastic boundaries of my abdomen and internal organs. This kid is going to be a spitfire, I can just tell.

Anywho, this is the same corn recipe mom made when we were growing up. I don't know where she got it from - if it's her mother's or my paternal mother's, but we always had 5-6 pints in the deep freeze. Mom would pull one out for a Sunday lunch and we'd have yummy sweet corn with our roast in the middle of winter. Yum!

Cut off kernels from cobs. (We always back-scraped after cutting to get all the yummy mush and chaff off the cob as well). In large roasting pan, mix corn, sugar, salt, butter and half and half. Bake at 350 for 90 minutes. You may want to check it about halfway through and stir it to make sure the edges aren't getting too brown.

Once it's cooked, let cool slightly (I think we waited about 30 mins last night) before putting into pint containers for freezing. It fills anywhere from 6-8 containers, depending on the size. We always label them with the year, too, and try to eat them within 2 years. Usually they're gone long before that, though.

This is more of a creamed corn recipe due to the addition of the sugar, butter and half and half, but it's not too sweet. The hubloves it because not only is it good by itself, it makes great scalloped corn, which is a fixture at all his family holiday meals.

The hub somehow managed to find room in our ridiculously full deep freeze (well, that's what happens when you decide to by an entire hog, honey) and now we have 6 pints of corn just waiting for the winter months!